HOT AND SPICY GREENS
This quick method works with just about any greens — spinach, kale, escarole, collards, beet greens, etc. Adjust the amount of red pepper flakes to taste.
Equipment
- cast iron skillet
Ingredients
- 2 pounds spinach or greens washed and stems removed
- 1 Tablespoon olive oil
- 2-3 garlic cloves cut into thin slivers
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- Optional additions: currants, sunflower seeds, sliced almonds
Instructions
- Place cast iron skillet over medium heat. Add oil and spread to cover bottom of pan.
- Add garlic cloves and sauté for 4–5 minutes, until slightly browned. Turn heat down to low and add spinach or other greens to pan.
- Cook, stirring frequently, until leaves are tender and wilted.
- Remove from heat and stir in red pepper flakes and salt. Place in serving dish — add a dash of balsamic glaze on top – a favorite :)!
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